American Amber Ale Caramel Amber Ale

[chuckcomm]

I did not get this brewed last week as planned. I made the candy tonight...it was actually enjoyable doing it knowing what it was for....it turned out great and I thinned it with corn syrup and will brew this friday.

 

[jbb3]

Brewed a batch of this yesterday. Bubbling away in the fermenter this morning.
When I made the syrup I think I took it a little past softball stage and it was hard as a rock. Had to warm it up on the burner a bit then dipped the whole container in the wort to get it to dissolve. Also made sure to stir the wort while adding the syrup so the syrup would scorch on the bottom of the pot.
It was a good experience and have high hopes for the results!

 

[christophereatworld]

Hey guys,

I'm in the process of getting everything together for an Amber Ale. It's a Northern Brewer all-grain kit which I'm turning into a partial mash (http://www.northernbrewer.com/shop/american-amber-ale-all-grain-kit.html).

However, I wondered whether adding the caramel syrup would work for this recipe as well as it does for the OPs. Or is there some extra intricacy that I'm missing?

Thanks!

 

[FatDragon]

Hey guys,

I'm in the process of getting everything together for an Amber Ale. It's a Northern Brewer all-grain kit which I'm turning into a partial mash (http://www.northernbrewer.com/shop/american-amber-ale-all-grain-kit.html).

However, I wondered whether adding the caramel syrup would work for this recipe as well as it does for the OPs. Or is there some extra intricacy that I'm missing?

Thanks!

Adding a pound of candi syrup will increase your OG and dry out your FG, so you'll have a drier, stronger beer with a greater caramel presence. It would probably be a nice addition to that kit according to the recipe listed in the instructions.

What's your plan for turning this brew into a PM recipe? Are you adding extract to the kit to make it stronger, or reducing the kit's grainbill and adding extract up to 1.047 to make it easier to brew? If you're adding a couple pounds of extract to a brew that's already 1.047, and then adding a pound of candi syrup on top of that, you're getting into the territory of making an imperial caramel amber ale, which may or may not be what you're going for.

 

[christophereatworld]

Adding a pound of candi syrup will increase your OG and dry out your FG, so you'll have a drier, stronger beer with a greater caramel presence. It would probably be a nice addition to that kit according to the recipe listed in the instructions.

What's your plan for turning this brew into a PM recipe? Are you adding extract to the kit to make it stronger, or reducing the kit's grainbill and adding extract up to 1.047 to make it easier to brew? If you're adding a couple pounds of extract to a brew that's already 1.047, and then adding a pound of candi syrup on top of that, you're getting into the territory of making an imperial caramel amber ale, which may or may not be what you're going for.

Thanks so much for the feedback.

My plan is to pull back on the grain bill and substitute in some LME (about .70 to the lb depending on the efficiency of the mash) in order to make the brewing process easier.

I'd prefer to keep it more on the sessionable side rather than verging into imperial territory.

Perhaps adding an lb of the candi syrup in place of an 1lb of the LME would be a good plan in order to keep the brew closer to the intended ABV?

 

[FatDragon]

Thanks so much for the feedback.

My plan is to pull back on the grain bill and substitute in some LME (about .70 to the lb depending on the efficiency of the mash) in order to make the brewing process easier.

I'd prefer to keep it more on the sessionable side rather than verging into imperial territory.

Perhaps adding an lb of the candi syrup in place of an 1lb of the LME would be a good plan in order to keep the brew closer to the intended ABV?

Candi syrup, if measured by the weight of the sugar you put in and not the weight of the syrup you get out (which should be a bit higher as you're adding water), should have higher potential than LME. A one-for-one swap of the two will increase the gravity a bit, though not much if you're just doing a pound.

Does Northern Brewer send the kit grains pre-mixed or are the grains separate? If you're replacing pre-mixed amber ale grains with LME, you're changing the beer because you're losing some of your caramel malts. If your grains are separated upon arrival, replacing base malt with pale LME (probably up to about half your grainbill) should be alright. If your grains are premixed, you might want to use amber LME instead - it won't be the same as if you did the all-grain kit as-is, but amber LME will replace some of the caramel grains you're removing by reducing the grain bill.

 

[christophereatworld]

Candi syrup, if measured by the weight of the sugar you put in and not the weight of the syrup you get out (which should be a bit higher as you're adding water), should have higher potential than LME. A one-for-one swap of the two will increase the gravity a bit, though not much if you're just doing a pound.

Does Northern Brewer send the kit grains pre-mixed or are the grains separate? If you're replacing pre-mixed amber ale grains with LME, you're changing the beer because you're losing some of your caramel malts. If your grains are separated upon arrival, replacing base malt with pale LME (probably up to about half your grainbill) should be alright. If your grains are premixed, you might want to use amber LME instead - it won't be the same as if you did the all-grain kit as-is, but amber LME will replace some of the caramel grains you're removing by reducing the grain bill.

Thanks again, super helpful.

I'm buying all of the ingredients separately as it was an all-grain kit which I'm modifying to make it PM. Going to switch out around half of the 2-row for the equivalent in pale LME.

 

[Shenanigans]

Thinking of giving this a go but I cant get Crystal 80 where I live here in Europe.
Would Carabohemian be a decent substitute?

https://bsgcraftbrewing.com/weyermann-cara-bohemian

 

[KingBrianI]

Thinking of giving this a go but I cant get Crystal 80 where I live here in Europe.
Would Carabohemian be a decent substitute?

https://bsgcraftbrewing.com/weyermann-cara-bohemian

Yeah, carabohemian should make a great substitute! It's slightly lighter in color but it shouldn't make a huge difference and from the description, it looks like it has exactly the flavors I used the crystal 80 for in the original recipe.

 

[jbb3]

I have a 6-1/2 gal batch that's been in the fermenter for 24 days today. Obviously it ready to keg/bottle but I'm trying to complete a keezer build. May have to go ahead and keg it and stick it in the frig until I can complete my keezer....

 

[chuckcomm]

Bottled mine last Friday...it was quite tasty

 

[kevreh]

I have a 6-1/2 gal batch that's been in the fermenter for 24 days today. Obviously it ready to keg/bottle but I'm trying to complete a keezer build. May have to go ahead and keg it and stick it in the frig until I can complete my keezer....

24 days!? Sheesh, what are you waiting for. I had 1.012 after 5 days, and finished at 1.007 after 8 days. 2nd time I brewed this, what a nice, smooth (with a hint of caramel sweetness) amber ale.

 

[jbb3]

24 days!? Sheesh, what are you waiting for. I had 1.012 after 5 days, and finished at 1.007 after 8 days. 2nd time I brewed this, what a nice, smooth (with a hint of caramel sweetness) amber ale.

Patience grasshopper. When one can walk rice paper with caramel amber ale in hand and not leave sign, it is ready. THEN you will experience a blended mellowness seldom experienced in 8 days.

NOW GO FORTH, and be one with the beer....

 

[kevreh]

Patience grasshopper. When one can walk rice paper with caramel amber ale in hand and not leave sign, it is ready. THEN you will experience a blended mellowness seldom experienced in 8 days.

NOW GO FORTH, and be one with the beer....

 

[Transamguy77]

I've made this beer a few times now and it always turns out great, now the last time I made it I had a "mishap" with the carmel sauce and it didn't make it in. I was surprised at how this changed the flavor a lot and it needs that sweet in it.

I was trying to figure out how to fix it so It would taste better and it hits me, dry hop it with something! I looked to see what I had and I went with Citra, I use it to dry hop a lot. After a week I tasted it and its fantastic! The citrus flavor is the perfect balance and the perceived sweetness from the citrus rounds this beer out. Just thought I'd pass this along.

 

[Shenanigans]

Yeah, carabohemian should make a great substitute! It's slightly lighter in color but it shouldn't make a huge difference and from the description, it looks like it has exactly the flavors I used the crystal 80 for in the original recipe.

Thanks for your quick reply.

I guess this is a good Spring or Fall beer so I'll try plan it in for sometime before Easter. If not then sometime in the late Summer.

 

[Shenanigans]

Thanks for your quick reply.

I guess this is a good Spring or Fall beer so I'll try plan it in for sometime before Easter. If not then sometime in the late Summer.

Well I made the candi syrup tonight so I guess I'm going to have to brew it this weekend

I'm putting the recipe together in Beersmith at the moment and will follow the OP as much as I can. Base malt will be a Belgian Pale Ale and the crystal will be Carabohemian.
Sorry if this has been mentioned before but I guess when this recipe was first posted the IBUs from whirlpooling were not included in Beersmith. I'm getting about 55 IBUs as a result of this. Hope that is still OK.

Been posting on here for almost two years now and can't believe I only found this recipe last week.

 

[jbb3]

.....

KingBrian, I just kegged my first keg of what should be a smooth tasting Caramel Amber Ale. Thanks for the recipe!!

I won't have my keezer completed for another week or so. Right not, it's on 13 psi sitting in my beer frig. I'm new to kegging and wanted to know where you thought the sweetspot is for carbonating this brew?

 

[Doed]

KingBrian, I just kegged my first keg of what should be a smooth tasting Caramel Amber Ale. Thanks for the recipe!!

I won't have my keezer completed for another week or so. Right not, it's on 13 psi sitting in my beer frig. I'm new to kegging and wanted to know where you thought the sweetspot is for carbonating this brew?

Just leave it at 13psi for 2 weeks and you should be fine. That's where I have my regulator set, my keezer is at 38 degrees, and in 2 weeks my beers are ready to drink.

 

[jbb3]

Just leave it at 13psi for 2 weeks and you should be fine. That's where I have my regulator set, my keezer is at 38 degrees, and in 2 weeks my beers are ready to drink.

Thanks! Will do...

 

[Calibear]

Making PG of this this weekend, I'm so excited. Amber ales definitely don't get the rep they deserve.

 

[jbb3]

Still don't have my keezer build done but I couldn't stand it any longer. Went to my LHBS and bought the parts for a pigtail with a party tap so I can dispense right off the keg!



I am happy with the beer! Great color, I can taste a hint of the caramel and it is VERY session-able (i.e.; could drink it all night...).

But I was a bit surprised at the initial bitter bite it had. Don't get me wrong. I'm an IPA guy. I love bitterness! But it was unexpected from many of the descriptions.

I described it to my wife as; The first sip is a little surprising from the bitterness knowing it's an amber ale. But sips 2 thru 40 are GOOD!

Are others experiencing this initial bitterness or did I do something wrong? I hit my numbers pretty spot on so I'm guessing it is just the character of the beer??

Again, I like the beer!!!

 

[damlamb]

I had a pretty pronounced hop flavour right up front. I thought it was from using leaf hops instead of pellets. Did you use pellets or leaf?

 

[jbb3]

I had a pretty pronounced hop flavour right up front. I thought it was from using leaf hops instead of pellets. Did you use pellets or leaf?

Pellets

 

[Mojzis]

Did you use chinook?

In my experience chinook and columbus take some aging to take the edge off. I notice a substantial difference from 2 weeks and a month. The bitterness seems to smooth out if that makes sense.

 

[Shenanigans]

So I bottled this yesterday using the Candy Syrup for primimg.
Aimed for 2.6 volumes.
Will leave it for a week and see how it's going, hopefully it will be ready within 2 weeks.

 

[Shenanigans]

So I bottled this yesterday using the Candy Syrup for primimg.
Aimed for 2.6 volumes.
Will leave it for a week and see how it's going, hopefully it will be ready within 2 weeks.

So I didn't wait a full week, I just had to try a bottle today
Seems about normal for 5 days at about 65F.
Still needs a least another week but I will try one again on Friday.

 

[CanAusBrewer]

After two weeks in the bottle the beer is delicious but there is a definite lack of head retention. Could that be due to the use of sugar and thinning out the beer?

 

[Mojzis]

Not necessarily.. it could be due to the body as a result from mash temps, yeast strain, or clean glass wear. The large amount of crystal malt should balance the sugar addition well.

 

[jbb3]

Agree with Mojzis assuming it's carbed up sufficiently.